MInna At Home

Vegetarian Samosa with Mango Chatni

 

Ingredients:

For the dough:
1 cup flour
4 tbs. clarified butter (ghee)
8 tbs. cold water
A pinch of salt

 

For the stuffing:
500 gr. cooked potatoes, diced into small cubes
2 seedless medium tomatoes, diced
1 white onion, chopped
1 tbs. ginger, chopped
1 tbs. garlic, chopped
2 (flat) tsp. dried coriander
½ (flat) tsp. white pepper
½ tsp. yellow curry
1 tbs. Tamarind paste
Salt - by taste
Olive oil for frying

 

For the Chatni
1 mango, peeled and diced
2 tbs. red onion, chopped
1 tsp. ginger, chopped
1 cup coriander leaves, chopped
1 tsp. fresh red chili, sliced into rings
3 tbs. sugar
Salt
Soy oil for frying

 

How to prepare:
1. Prepare the dough - in a bowl, mix flour, salt and clarified butter (ghee) until reaching a crumbly dough (as a sable’s dough). Pour in water and knead until reaching unified dough for 10-15 minutes (if required, add more water). Cover the bowl with a clean towel and let dough rest for at least 30 minutes.
2. Prepare the filling - in a wide pot, saute the onion with olive oil over medium heat until transparent. Add garlic and ginger and cook for another minute. Add spices and cook while stirring for another 30 seconds. Add the tomatoes and cook for about 3 minutes.
Taste and fix seasoning if necessary. Remove mixture from the fire, add potatoes, stir well and move aside to cool to room temperature.
3. Prepare the Chatni - in a pot, saute the onion over medium heat until transparent. Add ginger and chili and cook while stirring for another 30 seconds. Add mango and sugar, lower the heat and cook while stirring until reaching a thin jam texture (if required, add more water). Remove from stove, add salt and coriander and stir).
3. Stuff Samosas and deep fry - after half an hour, remove dough from the fridge and distribute it into 16 identical balls. Form a ‘pocket’ in each ball using your thumb and stuff in the stuffing. Close the dumpling, fastening each dumpling’s edges well to give it a feel of an ornament. Deep fry the dumplings in a deep frying wide pot until golden and remove with a slotted spoon onto a plate covered in kitchen paper towels.
3. To serve - Serve the Samosas on a serving plate, pour the Chatni over the dumplings and serve warm or cold.